Cite
Effects of natural phenolics on shelf life and lipid stability of freeze-dried scallop adductor muscle.
MLA
Xie, Hong-Kai, et al. “Effects of Natural Phenolics on Shelf Life and Lipid Stability of Freeze-Dried Scallop Adductor Muscle.” Food Chemistry, vol. 295, Oct. 2019, pp. 423–31. EBSCOhost, https://doi.org/10.1016/j.foodchem.2019.05.133.
APA
Xie, H.-K., Zhou, D.-Y., Liu, Z.-Y., Li, D.-Y., Tan, Z.-F., Dong, X.-F., Liu, X.-Y., Shahidi, F., & Zhu, B.-W. (2019). Effects of natural phenolics on shelf life and lipid stability of freeze-dried scallop adductor muscle. Food Chemistry, 295, 423–431. https://doi.org/10.1016/j.foodchem.2019.05.133
Chicago
Xie, Hong-Kai, Da-Yong Zhou, Zhong-Yuan Liu, De-Yang Li, Zhi-Feng Tan, Xiu-Fang Dong, Xiao-Yang Liu, Fereidoon Shahidi, and Bei-Wei Zhu. 2019. “Effects of Natural Phenolics on Shelf Life and Lipid Stability of Freeze-Dried Scallop Adductor Muscle.” Food Chemistry 295 (October): 423–31. doi:10.1016/j.foodchem.2019.05.133.